WHOLEWHEAT PENNETTE WITH SHRIMP CREAM AND LEMON SCENT LEAVES

INGREDIENTS

• 360 g Pennette wholewheat
• 300 g Artichokes
• 40 g Extra virgin olive oil
• 80 g Taleggio Cheese
• 125 ml Milk
• 2 g Garlic
• 2 g Grated lemon
• 2 g Salt
• 2 g Pepper

PREPARATION

1. 1.Cut the cheese into small pieces and let it dissolve in the warm milk.
2. 2.Cut the stems into chunks, along with the green leaves of the leeks.
3. 3.Sauté them in a pan with extra virgin olive oil, flavored with a whole peeled clove of garlic.
4. 4.Remove the clove of garlic, pour the milk with the taleggio cheese and set aside.
5. 5.Cook the wholemeal pennette, drain when al dente and pour into a pan, mixing with a wooden spoon.
6. 6.Add the grated lemon zest and serve.